Making your own gluten free ice cream cones might seem daunting, but it’s actually easier than you think. This guide will walk you through everything you need to know, from the best gluten free flour to use to tips for achieving that perfect cone shape. Get ready to impress your friends and family with delicious, homemade, and safe-to-eat gluten free ice cream cones!
Why make your own gluten free cones?
Many store-bought ice cream cones contain gluten or risk cross-contamination during manufacturing. Making your own ensures that you’re in complete control of the ingredients, guaranteeing a delicious and worry-free treat. Plus, homemade cones always taste fresher and more flavorful!
Essential Ingredients for Success
Choosing the Right Gluten Free Flour Blend
The key to great gluten free cones is using the right flour blend. Look for blends that include:
- White rice flour: Provides a neutral flavor and light texture.
- Tapioca starch: Adds crispness and helps with browning.
- Brown rice flour: Adds a slightly nutty flavor and a bit more chewiness.
- Xanthan gum: Replicates gluten’s binding properties.
You can also experiment with other gluten free flours like almond flour or coconut flour for unique flavors and textures.
Sweeteners and Flavorings
- Sugar: Granulated white sugar works best for sweetness and a classic cone flavor.
- Vanilla extract: Enhances the overall flavor profile.
- Salt: A pinch balances the sweetness and enhances the other flavors.
Essential Equipment
- Mixing bowls: One for dry ingredients and one for wet ingredients.
- Whisk: To ensure a smooth batter.
- Measuring cups and spoons: For accurate measuring.
- Parchment paper: To prevent sticking while shaping the cones.
- Cone molds (optional): These help create uniform cones but aren’t strictly necessary.
A Simple Gluten Free Ice Cream Cone Recipe
Yields: 8-10 cones
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 cup gluten free flour blend
- ¼ cup granulated sugar
- 1 tablespoon tapioca starch
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 tablespoons melted unsalted butter, cooled slightly
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ¼ cup + 2 tablespoons milk of choice
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, sugar, tapioca starch, xanthan gum, and salt.
- In a separate bowl, whisk together the melted butter, egg, vanilla extract, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
- Pour ¼ cup of batter onto the prepared baking sheet for each cone. Spread the batter into a thin, even circle, about 5-6 inches in diameter.
- Bake for 5-7 minutes, or until the edges of the cones are golden brown.
- Working quickly, while the cones are still warm and pliable, use a spatula to carefully lift each cone off the baking sheet.
- Roll each cone around a cone mold or shape by hand. Let the cones cool completely before filling with ice cream.
Did you know you can use gluten free cones to make other treats? For a fun and festive dessert, try making gluten free drumstick ice cream.
Tips for Perfect Gluten Free Ice Cream Cones:
- Don’t overmix the batter: Overmixing can lead to tough cones.
- Adjust baking time as needed: Ovens vary, so keep a close eye on the cones and adjust the baking time if necessary.
- Shape cones immediately: The cones harden quickly as they cool, so shape them immediately after taking them out of the oven.
- Get creative with toppings: Once the cones are cool, dip the edges in melted chocolate and sprinkle with chopped nuts, sprinkles, or your favorite toppings.
Troubleshooting Common Problems:
Cones are too brittle: This could be due to overbaking or not enough moisture in the dough. Try adding an extra tablespoon of milk.
Cones are too soft: The batter might be too thin or underbaked. Try adding an extra tablespoon of flour or baking for a minute or two longer.
Cones are sticking to the parchment paper: Ensure you are using high-quality parchment paper and that the cones are baked until golden brown and slightly firm to the touch.
FAQ
Can I use a different sweetener?
Yes, you can experiment with other sweeteners like coconut sugar or maple syrup, but keep in mind that they may alter the flavor and texture of the cones.
Can I make the cones ahead of time?
Yes, you can store the cooled cones in an airtight container at room temperature for up to 2 days.
Can I freeze the cones?
While you can freeze the cones, they may lose some of their crispness. It’s best to enjoy them fresh.
What kind of ice cream goes best with these cones?
These cones are incredibly versatile and pair well with any flavor of ice cream.
Exploring More Gluten Free Treats:
- Indulge in the comforting flavors of gluten free cranberry scones.
- Surprise your taste buds with the citrusy twist of gluten free orange cranberry scones.
- Discover if classic cake cones are gluten free or require a special recipe.
Making your own gluten free ice cream cones is a fun and rewarding experience. With this comprehensive guide and easy-to-follow recipe, you can enjoy delicious, homemade cones that are perfectly safe for those with gluten sensitivities. Get creative, experiment with different flavors, and enjoy the sweet rewards of your gluten free baking adventures!